Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 400 grams | Spaghetti. |
| 200 grams | Minced beef. |
| 5 tablespoons | Olive oil. |
| 2 \N | Peeled tomatoes. |
| 1 small | Tin tomato puree. |
| 1 \N | Onion |
| 1 pinch | Oregano. |
| \N \N | Grated Parmesan. |
| \N \N | Salt; pepper. |
1 Peel and finely chop the onion. Heat the oil in a frying pan, and fry the onion until it is transparent, then the meat, crumbling it into the pan with your fingers. Add the tomatoes and the puree, salt, pepper and oregano. Mix together well, and simmer over a low heat.
2 Bring to the boil a large saucepan of salted water. When the water is boiling, put in the spaghetti without breaking it. It is cooked when "al dente", i.e. still firm when bitten.
3 Strain the spaghetti and put into a large bowl. Pour in the sauce and mix. Serve sprinkled with Parmesan cheese.
Campanile tip:
It usually takes 8-12 minutes to cook spaghetti "al dente", depending on the thickness of the pasta.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.